Begin preparing the cheesecake one day before you plan to serve it.
Author: Lauren Groveman
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.
Author: Andy Baraghani
Author: Patrice Bedrosian
Author: Joan Nathan
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.
Author: Rhoda Boone
Author: Tracey Seaman
Whip up this quick crab stew anytime with just a few ingredients. Cream of potato and cream of celery soup make easy work of this crab soup recipe. Add 1 lb of crab meat, half and half, onion, butter and...
Author: Paula Deen
Author: Susan Banks
Author: James Beard
Author: Bon Appétit Test Kitchen
How to Make a Double Crust Apple Pie
Author: Yvette Marquez-Sharpnack
Author: Claire S. Kedeshian
Author: Julia Child
Author: Alice Marcus Solovy
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Author: Kent Rathbun
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Author: Alison Roman
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: David Ruggerio
Author: David Venable
Author: Herbert Norton
Author: Jacques Pépin
Author: Marsha Klein
Author: Jan Schroeder
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Sheila Lukins
Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat-and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along...
Author: Lillian Chou
Author: Rose Levy Beranbaum
Author: Carole Bloom